INGREDIENTS

INSTRUCTIONS

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Note: Pistachio nuts should be blanched.  Optionally, same amount of
finely chopped walnuts may be used intead of pistachios.  Beat eggs
until frothy, beat in sugar and salt. Stir in milk and oil.  Sift
flour, add half to egg mixture and blend in with wooden spoon.
Gradually stir in remainder of flour, holding back about 1/2 cup.  Turn
onto floured board and dust with some of reserved flour. Knead  for 10
minutes until smooth and glossy, using more flour as required.  Dough
will still be slightly sticky.   Cover with plastic wrap and  rest for
2 hours.  Take a piece of dough about the size of a large hazelnut and
roll out  on a floured board to a circle about 8-10 cm (3-4 inches) in
diameter. Gather up dough on one side and pinch, forming a shape
resembling an elephant ear. Place on a cloth and cover. Repeat with
remaining dough.  Deep fry one at a time in oil, heated to 190 C (375
F) turning to cook  evenly.  Fry until golden, do not over-brown. As
dough is rather  elastic, the pastry tends to contract with handling,
so just before  dropping pastry into hot oil, pull out lightly with
fingers to  enlarge.  Drain pastries on paper towels.  Sift icing sugar
with cardamom if  used and dust pastries with mixture. Sprinkle with
nuts and serve  warm or cold. Store in a sealed container.  Alternative
topping:  Make a syrup with 1 cup sugar and 1/2 cup water.  Bring to
the boil when sugar is dissolved and boil for 5 minutes.  Dribble syrup
onto warm pastries and sprinkle with cardamom and nuts.  From: "The
Complete Middle East Cookbook" by Tess Mallos. ISBN: 1      069  
Godiva Caribe  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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